Drinks

3 Delicious Bonfire Recipes

It’s Bonfire Night again

A time when we meet to watch bonfires burn and fireworks light up the sky, while we are warmly wrapped in snuggly hats and gloves.

But the celebratory atmosphere is a far cry from the origins of 5 November.

Guy (Guido) Fawkes, from York, and fellow conspirators, rented out a house close to the Houses of Parliament and smuggled 36 barrels of gunpowder into a cellar of the House of Lords. That was enough to completely destroy the building!

The plot began to unravel when an anonymous letter was sent to William Parker, the 4th Baron Monteagle, warning him to avoid the House of Lords. The letter was made public and this led to a search of Westminster Palace in the early hours of 5 November.

Fawkes was the explosive expert, and it was he who had been left in the cellars to set off the fuse. He was caught when a group of guards discovered him at the last moment.

Parliament declared 5 November a national day of thanksgiving, and the first celebration of it took place in 1606.

 


 

Make your Bonfire Night a success with our 3 favourite recipes

Stay warm and stay safe!

 

Smoky Carrot Soup

Smoky Carrot Soup with Quinoa & Feta

 

Cheddar Muffins

Cheddar Muffins

 

Noisetté Coffee

Noisette Coffee

 

All recipes taken from the Dairy Diary.

 

 

 

 

#BonfireNight
#GuyFawkes
#BonfireRecipes
#TripleTested

 

Don’t forget, your clocks go back tonight!

 

Put your clocks back by one hour tonight.

In the UK the clocks go back 1 hour at 2am on 28 October.

Real Hot ChocolateYes, the nights draw in quicker, but it does give you the perfect excuse to csettle down with a comforting mug of this gorgeous Real Hot Chocolate.

This delicious recipe is taken from the new anniversary edition of the Dairy Book of Home Cookery.

Choc-full (sorry!) of essential classic recipes, our best-selling cookbook celebrates its 50th birthday this year.  This beautifully updated edition contains an additional 50 recipes!

Click here to find out more.

Dairy Book of Home Cookery

 

 

 

 

 

 

 

 

 

 

#DBHC50

#HotChocolate

#TripleTested

Best Bonfire Night Recipes

Our three favourite Bonfire Night recipes

 

Butternut Squash Velouté

Butternut Squash Velouté

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 362 per portion
Fat 31g (19g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 50g (2oz)
  • Onions 2, peeled and sliced
  • Garlic 2 cloves, peeled and finely chopped
  • Butternut squash 700g (1lb 9oz), peeled and cubed
  • Vegetable stock 600ml (1 pint)
  • Double cream 150ml pot
  • Freshly grated nutmeg to serve (optional)
  • Toasted sourdough bread to serve (optional)

Instructions

  1. Melt butter in a large pan and add onions and garlic. Cover with a lid and leave to sweat over a low heat for 10 minutes or until softened.
  2. Add squash and stock and bring to the boil. Cover and simmer for 15 minutes or until squash has softened.
  3. Pour in half the cream, season to taste and puree with a stick blender. Serve with a swirl of cream, sprinkled with nutmeg and with sourdough toast, if you like.

 

Gingerbread

Extra Special Gooey Gingerbread

  • Servings: 18 bars
  • Difficulty: medium
  • Print

Calories 157 per portion
Fat 6g (3.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz)
  • Granulated sugar 75g (3oz)
  • Golden syrup 225g (8oz)
  • Marmalade 2 tbsp
  • Self-raising flour 225g (8oz)
  • Ground ginger 2 tsp
  • Bicarbonate of soda ½ tsp
  • Milk 150ml (¼ pint)
  • Eggs 2

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
  2. Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
  3. Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
  4. Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
  5. Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.

Cook’s tips
To store, wrap in foil and then keep in an airtight tub or tin.
It’s also delicious as a pudding with a splash of hot custard.

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

 

Recipes taken from the Dairy Diary.

 

Dairy Diary 2018 now available

 

#bonfirenight
#recipes

Special Summer Sale

Get a whopping 50% off
these fabulous cookbooks!

But only while stocks last.

50% off selected cookbooks

50% off these fabulous cookbooks

Don’t miss this opportunity to buy a super cookbook from the publishers of the Dairy Diary at half price!

With over 3 million sales we know our books are loved, by novice and experienced cooks alike, throughout the UK.

Delight family and friends with triple-tested recipes that ensure great results every time.

Choose from:

Dairy Diary Favourites – was £8.25, now £4.12

Just for One or Two – was £8.25, now £4.12

Dairy Book of Home Cookery – was £10.49, now £5.24

Fantastic Food For Less – was £5.99, now £2.99

Take a Box of Eggs – was £7.49, now £3.74

 

Buy now at DairyDiary.co.uk

Offer closes 24 August 2017.


#SALE
#COOKBOOKS

New Year’s Eve: Chai Martini

Chai Martini Cocktail

Toast the New Year with this fabulous cocktail

 Happy New Year!!

New Year Chai Martini

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 239 per portion
Fat 10g (6.1g sat) per portion
Suitable for vegetarians

Ingredients

  • Chai latte teabags 2
  • Granulated sugar 4 tsp or to taste
  • Single cream 100ml (3½fl oz)
  • Vanilla vodka 100ml (3½fl oz)
  • Ice cubes 16
  • Cinnamon for sprinkling

Instructions

  1. Place teabags into a heatproof measuring jug and pour in 100ml (3½fl oz) boiling water. Leave to brew for 5 minutes.
  2. Remove teabags, add sugar and stir until dissolved. Pour in cream and vanilla vodka and leave to cool.
  3. Place half the ice in a cocktail shaker and pour in half the liquid. Shake well then strain into two martini glasses. Repeat with remaining liquid and ice. Sprinkle with cinnamon and serve immediately.

 

#cocktail

#newyear

Recipe of the Week: Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Wrap your mittened fingers around a mug of this scrumptious drink this autumn and you’ll soon feel warm and cosy

Hazelnut Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 267 per portion
Fat 13g (5g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Chocolate hazelnut spread 3 tbsp
  • Orange ¼, finely grated zest

Instructions

  1. Heat the milk in a pan with the chocolate spread, stirring until dissolved. Stir in the orange zest, pour into cups and serve immediately.

This is taken from our fantastic new cookbook; Dairy Diary Favourites.. To find out more click here.

 

 


#getorganised #autumn #september #tripletested #hotchocolate

 

 

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